Two foodies and lovers of wine in Dublin.

Italian Summer Avocado and Prawn Salad

It’s avocado season and we have a big bag of prawns in the freezer. This is one of two prawn and avocado salads we’ve tried in the last few days. The seasoned pistachios make this one a bit special. We loved it.

Avocado and prawn salad (Insalata di avocado e gamberetti)

50g pistachio nuts, shelled and chopped

2 avocados

juice of a lemon

200g cooked peeled prawns

olive oil

salt and white pepper

Mix the pistachios with a pinch of pepper in a bowl.

Peel, half and stone the avocados. Slice them thinly and drizzle with the lemon juice.

Put the avocado in a salad bowl, add the prawns and stir gently.

Sprinkle the pistachios over, season lightly with salt, drizzle with oil and serve.

Wine Suggestion: Try a dry Gasgogny rose (ours was Domaine de Pellehaut from Mitchell & Son on offer for €7.95. Bargain!)

(Original recipe from ‘Recipes from an Italian Summer’ published by Phaidon)